Description
The Miyabi 6000MCT Gyutoh is the perfect all-purpose knife for both professionals and hobby chefs. This light and nimble knife is ideal for cutting vegetables, chopping herbs, and slicing and dicing fish and meat.
The Miyabi 6000MCT series is a stunning marriage between outstanding aesthetics and unmatched craftsmanship. The sublime appearance of both the blade and the handle is complimented by the powerful cutting performance of the MC63 micro-carbide powder steel core blade. The core is protected by two layers of stainless steel which feature the unmistakable Tsuchime look (meaning ‘hammered’ in Japanese). The ergonomic D-shape handle is made from Cocobolo pakkawood, for both a beautiful dark red colour and a supremely comfortable grip.
Miyabi 6000MCT knives are tempered using the innovative ice-hardening process known as CRYODUR. This proprietary process results in a masterwork blade that has a hardness rating of Rockwell 63, ensuring an unparalleled edge and long-lasting sharpness.
Features:
- Blade core made of micro-carbide MC63 powder steel embedded in 2 layers of steel
- Hand-honed using a traditional, three-step Honbazuke method to a 9.5 to 12° edge
- CRYODUR blade, ice-hardened to Rockwell 63
- Authentic Japanese blade profile with Tsuchime look (hammered finish)
- Ergonomic D-shape handle made from Cocobolo pakkawood
- Steel endcap features a debossed manufacturer’s logo
- Each knife requires 100 steps to make over a period of 42 days
- Handcrafted in Seki, Japan
Hand wash only.
Care Instructions:
Do not use this knife to cut through bones or frozen foods as this will damage the edge and potentially chip the blade.
Do not wash in dishwasher, as this may cause corrosion of the blades. To clean, run under hot water with a small amount of detergent and dry thoroughly.
Store in a dry, moisture-free place to avoid rusting or discolouration. If the knives are not used for an extended period of time, wrap them in a dry cloth or newspaper and store them in a dry place; the hygroscopic paper will keep the blades dry and the oil from the printing ink prevent corrosion. Miyabi knives should only be sharpened with a professional sharpening stone due to the extremely hard steel and the fine Honbazuke honing of the knives.
